TQM requires that management operate on Theory X assumptions.
Federal grades are mandated for all commodities that enter interstate commerce.
Currently there is no method for recycling #10 steel cans.
A foodservice operation must be computerized in order to successfully implement
forecasting.
The number etched into a scoop corresponds to the approximate number of servings the
scoop will
yield from a gallon of product.
Unionization came about to address the needs of management.
Collusion refers to a secret arrangement or understanding between buyer and seller for
fraudulent purposes.
An open burner range is more energy efficient than a hot top range.
Hours beyond 8 hours in a single day is considered to be overtime.
According to the Food Code, refrigerated foods should be held at or below 41°F.
A budget is translated into operational functions during the justification phase of the
budget planning process.
FIFO is an inventory rotation method and stands for First-In, First-Out.
There are 453 patients in your hospital. Fudge brownies are on Tuesday’s menu next
week. From reviewing historical information, you know that approximately 70% of the
patients will be on diets that allow brownies. Of those, 85% will likely select the
brownies. Approximately how many brownies should be forecast?
A) 385
B) 136
C) 317
D) 270
Which of the following types of foodservice operations is best suited to a commissary
system?
A) operations with a large number of serving units
B) operations where a large number of people must be served in one place
C) operations with unique food requirements
D) operations where service is close to production
The earliest records of a restaurant culture come from:
A) China
B) France
C) Europe
D) the United States
Which of the following is the best resource to consult for federal guidelines on proper
time-temperature relationships in food preparation?
A) FDA Web site
B) Food Code
C) The Federal Register
D) JCAHO manual
You are asked to write policies and procedures for managing the receiving area. Identify
the topic areas that you would include.
The Wagner Act, Taft-Hartley Act, and Landrum-Griffin Acts provided the foundation
for the rules and regulation of:
A) interstate food transport
B) nutrition labeling
C) labor relations
D) food processing
One theory behind the success of branding as a marketing strategy is that customers are
willing to
pay more for a branded item. This concept, then, should have the most direct influence
on which of the following financial objectives?
A) improve customer satisfaction
B) increase the number of customers using the cafeteria
C) increase the average check
D) generate residual traffic
Scientific food cost accounting was first practiced in:
A) colleges and universities
B) royal households
C) medieval inns
D) hospitals
The best way to train a new employee is to:
A) get the employee ready to learn, and then demonstrate how the job should be
done step-by-step
B) show the employee where he will work, introduce him to the other employees, and
assign his duties
C) explain the job to the employee and then put her on the job
D) let the employee observe someone doing his job and then put her on her own
A major force driving branding in school foodservice is:
A) the U.S. Dietary Guidelines
B) competition with other schools
C) recent regulatory changes under the USDA D) pressure to generate revenue
Fill in the remaining required flow lines to determine which of the following facility
design
concepts is best illustrated in this foodservice plan.
A) straight-line flow
B) functional flow
C) backtracking
D) cross traffic
Which of the following kinds of power is most likely to result in job satisfaction and
performance in an organization?
A) information and connective
B) expert and referent
C) reward and coercive
D) legitimate and charismatic
The primary cost advantage of centralized warewashing with a decentralized service
system is that:
A) quality control can be closely supervised
B) it eliminates the need for duplication of equipment
C) it is energy efficient
D) soiled and clean dishes do not need to be transported
The art of negotiation in the purchasing function is a communication skill that
A) is used only by those in small foodservice operations
B) can be learned and acquired over time
C) requires an innate ability
D) is not necessary given the formal nature of purchasing
A job specification describes the:
A) responsibilities of the position
B) job relationships of the position to other jobs
C) minimum standards that must be met by the applicant
D) work schedule to be followed by the employee
Discuss how advances in the areas of microbiology and physics led to improvements in
foodservice operations.
What is the role of a foodservice manager in assuring the provision of safe food to all
customers?
Discuss the two main goals of Frederick Taylor’s system of scientific management and
why the theory was replaced in time by the human relations
Discuss the unique aspects of quality control in each of the four foodservice systems.
Discuss the concept of synergism as it relates to temperature retention in an insulated
tray system.
Briefly trace the history and development of management theory from pre-industrial
society to the present. Cite significant names, approximate dates, and studies that have
had an impact on this transition.
Describe why a trend toward the room service concept in hospitals has led to a change
in equipment needs.